Method and apparatus for producing a fruit product

ABSTRACT

An apparatus and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with an infusion liquid having an amount of sugar and an amount of soluble fruit components, the amount of soluble fruit components formulated to diffuse a predetermined amount of the soluble fruit components remaining in the extracted fruit into the infusion liquid. The apparatus comprises a tank having a top opening, a sidewall, a bottom, and a bottom opening; the top opening of the tank being larger in size than the bottom opening of the tank; first piping disposed within the tank, the first piping allowing fluids to disperse around the circumference of the tank; second piping disposed within the tank, the second piping allowing fluids to disperse over the top opening of the tank; and a stirring arm disposed within the tank, the stirring arm capable of circulating the contents of the tank.

The present application is a continuation of U.S. patent applicationSer. No. 10/187,510, filed Jul. 2, 2002 (now U.S. Pat. No. 6,880,455)which is a divisional of U.S. patent application Ser. No. 09/473,739,filed Dec. 28, 1999 (now U.S. Pat. No. 6,440,483). Each of theaforementioned applications is hereby incorporated herein, in itsentirety, by reference.

FIELD OF THE INVENTION

The invention generally relates to a method and apparatus for producinga fruit product, and, more particularly, the invention relates to amethod and apparatus for producing a high-quality, well-defined fruitproduct.

BACKGROUND OF THE INVENTION

U.S. Pat. No. 5,747,088 (“the '088 patent”) discloses a process forproducing a fruit product. In the '088 patent process, a rapid cyclicalor pulsed vacuum extracts up to 98% of the juice from a fruit by“pumping” the juice out of the fruit. By pumping the juice out of thefruit, the maximize amount of juice can be extracted from the fruit. The“fruit” that remains after pumping is then infused with a solution ofsugar and food acids. One process for infusing the fruit with a solutionof sugar and food acids, disclosed in U.S. Pat. No. 2,785,071, thedisclosure of which is incorporated herein, in its entirety, byreference, involves the use of a flowing stream of sugar solution. It isimportant to note that, in the '088 patent process, food acids must be“added back” during infusion in order to provide the fruit product with“a ‘fruity’ taste.”

U.S. Pat. No. 5,320,861 (“the '861 patent”), the disclosure of which isincorporated herein, in its entirety, by reference, also discloses aprocess for producing a fruit product. In the '861 patent process, acountercurrent process extracts up to 96% of the juice from the fruit.The “fruit” that remains is then infused, also using a countercurrentprocess, with a solution of sugar and fruit juice, the amount of fruitjuice being either equal in concentration, or greater in concentration,to the amount of fruit juice remaining in the “fruit.” When the amountof fruit juice is equal in concentration, the small amount of juiceremaining in the extracted fruit remains in the fruit. The fruitproduct, however, may lack a “fruity” taste. When the amount of fruitjuice is greater in concentration, juice is “added back” to the fruit,thereby providing the fruit product with a “fruity” taste.

International Patent Application WO 98/03072, the disclosure of which isincorporated herein, in its entirety, by reference, further discloses aprocess for producing a fruit product. In this process, up to 80% of thejuice from the fruit is extracted by “pressing” the juice out of thefruit. While the fruit product may have a “fruity” taste, pressing thefruit both damages the cells in the fruit and reduces the surface areaof the fruit. Even if the fruit is “plumped up” (after pressing andprior to infusion) with juice, the fruit product is not well-definedbecause pressed fruit can never be returned to the plumpness of thefruit prior to pressing.

Accordingly, it is desirable to provide a method and apparatus forproducing a fruit product that is well-defined and does not need to havejuice “added back” to the fruit.

SUMMARY OF THE INVENTION

In accordance with one embodiment of the invention, a method forproducing a fruit product, the fruit product including soluble fruitcomponents, extracts a desired amount of the soluble fruit componentsfrom the fruit and infuses the extracted fruit with an infusion liquidhaving an amount of sugar and an amount of soluble fruit components, theamount of soluble fruit components formulated to diffuse a predeterminedamount of the soluble fruit components remaining in the extracted fruitinto the infusion liquid. In an additional embodiment of the invention,the amount of soluble fruit components is further formulated to maintainthe integrity of the infusion liquid.

In an alternate embodiment of the invention, the process of extractingincludes bathing the fruit in an aqueous solution. In a furtheralternate embodiment of the invention, the aqueous solution issubstantially devoid of sugar and soluble fruit components. In anotheralternate embodiment of the invention, the processes of extracting andinfusing are carried out in batches. In a still another alternateembodiment of the invention, the fruit is sliced prior to extracting.

In a further embodiment of the invention, the process of infusingincludes infusing the extracted fruit with a first infusion liquidcomprising a first amount of sugar and a first amount of soluble fruitcomponents, the first amount of soluble fruit components formulated todiffuse a first predetermined amount of the soluble fruit componentsremaining in the extracted fruit into the first infusion liquid,continuing infusing with the first infusion liquid until the firstamount of sugar in the first infusion liquid equals a desired amount,and infusing the extracted fruit with a second infusion liquidcomprising a second amount of sugar and a second amount of soluble fruitcomponents, the second amount of soluble fruit components formulated todiffuse a second predetermined amount of the soluble fruit componentsremaining in the extracted fruit into the second infusion liquid.

In other further embodiments of the invention, at least some of thesoluble fruit components extracted from the fruit is collected, or atleast some of the infusion liquid is collected, or at least some of theinfusion liquid is collected and prepared for re-use in a subsequentbatch of fruit. In one embodiment of the invention, the process ofpreparing the infusion liquid for re-use includes evaporating thecollected infusion liquid until the amount of sugar in the solutionreaches a first desired amount, and adding sugar to the collectedinfusion liquid until the amount of sugar in the solution reaches asecond desired amount.

In still other further embodiments of the invention, the sugar in theinfusion liquid is replaced with a fruit juice concentrate, the infusionliquid further comprises a nutraceutical, the fruit product furthercomprises a flavoring different from the flavoring of the fruit, or thefruit is a cranberry. In addition, in another embodiment of theinvention, the ratio of infusion liquid to fruit is, by weight,substantially 4 to 1.

In an alternate embodiment of the invention, the desired amount of thesoluble fruit components extracted from the fruit is between 45-50%, theBRIX of the infusion liquid is substantially 70, and the acid content ofthe infusion liquid is substantially 1.2%. In another alternateembodiment of the invention, the desired amount of the soluble fruitcomponents extracted from the fruit is between 60-65%, the BRIX of theinfusion liquid is substantially 70, and the acid content of theinfusion liquid is substantially 0.85%.

In accordance with another aspect of the invention, a cranberry fruitproduct produced from a cranberry, the cranberry including soluble fruitcomponents, comprises a cranberry piece, from which a desired amount ofthe soluble fruit components have been extracted, the cranberry pieceincluding an amount of sugar and an amount of soluble fruit components,the amount of soluble fruit components formulated to diffuse apredetermined amount of the soluble fruit components remaining in theextracted fruit into the infusion liquid. In an alternate embodiment ofthe invention, the sugar in the solution is replaced with a fruit juiceconcentrate. In a further alternate embodiment of the invention, thefruit product further includes a flavoring different from the flavoringof the cranberry.

In accordance with a further aspect of the invention, an apparatus forproducing a fruit product from a fruit, the fruit including solublefruit components, comprises a tank having a top opening, a sidewall, abottom, and a bottom opening; the top opening of the tank being largerin size than the bottom opening of the tank, first piping disposedwithin the tank, the first piping allowing fluids to disperse around thecircumference of the tank, second piping being disposed within the tank,the second piping allowing fluids to disperse over the top opening ofthe tank, and a stirring arm disposed within the tank, the stirring armcapable of circulating the contents of the tank. In an alternateembodiment of the invention, the apparatus further comprises one or moreoutlets in the bottom of the tank and a screen partially covering theinside bottom surface of the bottom of the tank.

In a further embodiment of the invention, the stirring arm is configuredas two parallel, horizontal bars connected by a perpendicular, verticalbar, the perpendicular bar being shorter in length than the parallelbars. In a still further embodiment of the invention, the top opening ofthe tank may be substantially round in shape, and the bottom of the tankmay be substantially frusto-conical in shape.

In other embodiments of the invention, the first piping may be used todisperse an extraction liquid, or used to disperse an infusion liquid.In additional embodiments of the invention, the second piping may beused to disperse an infusion liquid, or the soluble fruit components ofthe fruit may be drained from the tank through the outlet in the bottomof the tank. In still additional embodiments of the invention, aninfusion liquid is drained from the tank through the outlet in thebottom of the tank, or the fruit is drained from the tank through thebottom opening. In one embodiment of the invention, the fruit is drainedfrom the tank as a fluid mass through the bottom opening.

BRIEF DESCRIPTION OF THE DRAWINGS

The foregoing and other objects and advantages of the invention will beappreciated more fully from the following further description thereofwith reference to the accompanying drawings wherein:

FIG. 1 shows an exemplary process for implementing various embodimentsof the invention.

FIGS. 2 a through 2 c show an exemplary apparatus for implementingvarious embodiments of the invention.

FIG. 3 shows an exemplary process for implementing various embodimentsthe invention using the exemplary apparatus described in FIG. 2.

FIG. 4 shows another exemplary process for implementing variousembodiments of the invention using the exemplary apparatus described inFIG. 2.

DESCRIPTION OF THE INVENTION

In accordance with one aspect of the invention, a well-defined fruitproduct is produced using a two-step process that extracts a desiredamount of soluble fruit components, i.e., juice, from a fruit and then,during the step of infusion, infuses the fruit with an amount of sugarand extracts a pre-determined amount of additional juice from the fruit.

FIG. 1 shows an exemplary process for implementing various embodimentsof the invention. In step 100, a fruit is prepared for extraction andinfusion (discussed below). Next, at step 105, juice is extracted fromthe fruit. For example, the prepared fruit may be bathed in an aqueoussolution until the desired amount of juice has been extracted. In mostembodiments of the invention, the aqueous solution is substantially freeof sugar and juice, e.g., it is water, a known extraction liquid. Theamount of juice extracted from the fruit is based on the amount of juicedesired in the fruit product. The amount of juice in a fruit product,i.e., the fruit acid content of the fruit, affects the taste of thefruit product. For example, a fruit product with a low fruit acidcontent, i.e., a low amount of juice, has less “fruit” taste than whenthe fruit product has a higher fruit acid content, i.e., a higher amountof juice. Accordingly, depending on the desired fruit product, as littleas substantially 35% and as much as substantially 80% of the weight ofthe fruit may be extracted from the fruit as juice.

The process continues at step 110, in which the extracted fruit isinfused with an infusion liquid. The infusion liquid comprises an amountof juice from the fruit and an amount of sugar. In an alternateembodiment of the invention, the infusion liquid may comprise an amountof juice from the fruit and an amount of fruit juice concentrate, e.g.,apple juice concentrate, grape juice concentrate, pear juiceconcentrate, etc. In another alternate embodiment of the invention, theinfusion liquid may comprise, in addition to an amount of juice from thefruit and an amount of sugar or fruit juice concentrate, an amount ofnutraceuticals, e.g., vitamins, herbs, anti-oxidants, etc.

The amount of juice from the fruit in the infusion liquid is formulatedto extract a predetermined amount of the juice remaining in theextracted fruit into the infusion liquid, referred to as net extraction.The amount of juice from the fruit in the infusion liquid is based on,among other factors, the amount of juice previously extracted from thefruit and the amount of juice desired in the fruit product. The infusionprocess concludes when the amount of sugar (or fruit juice concentrate)in the extracted fruit is substantially equal to the amount of sugar (orfruit juice concentrate) remaining in the infusion liquid (not shown).

Table A (shown below) lists various examples of formulations for aninfusion liquid. The exemplary formulations are calculated, forproducing the listed fruit product, from fruit having an acid contentbetween substantially 2.1% and substantially 2.6%, e.g., cranberries. Inthe examples, the BRIX of the infusion liquid is substantially 70 andthe ratio of infusion liquid to fruit is 4 parts infusion liquid to 1part fruit. As noted above, the fruit acid content of a fruit is ameasurement of the amount of juice in the fruit. Similarly, the fruitacid content of an infusion liquid is a measurement of the amount ofjuice in the infusion liquid. Thus, Table A shows acid contentpercentages rather than amounts of juice. TABLE A % Acid Content ofDesired % Acid % Juice Extracted Fruit Content of Fruit Extracted (asresult of Product % Acid Content of From Fruit extraction) (afterinfusion) Infusion Liquid 35-40 Substantially 1.6 Substantially 1.4Substantially 1.35 45-50 Substantially 1.4 Substantially 1.23Substantially 1.2 60-65 Substantially 1.2 Substantially 0.9Substantially 0.85 70-80 Substantially 0.6 Substantially 0.5Substantially 0.50

The formulations may be modified for use with fruits or vegetableshaving acid contents less than or greater than between substantially2.1% and substantially 2.6%. For example, the various embodiments of theinvention may be used with blueberries, raspberries, strawberries,cherries, sour cherries, peaches, pears, plums, apples, pineapples,cantaloupes, etc. In addition, the various embodiments of the inventionmay be used with vegetables, e.g., carrots, cucumbers, broccoli,cauliflower, celery, etc.

Table B (shown below) lists additional examples of formulations for aninfusion liquid. The exemplary formulations are calculated, forproducing the listed produce product, for use with any fruit orvegetable. In the examples, the BRIX of the infusion liquid issubstantially 70 and the ratio of infusion liquid to fruit is 4 partsinfusion liquid to 1 part fruit. As in Table A, Table B shows acidcontent percentages rather than amounts of juice. TABLE B % Acid Contentof Desired % Acid Extracted Produce Content of Produce (as result ofProduct % Acid Content of extraction) (after infusion) Infusion LiquidSubstantially 2.4 Substantially 2.2 Substantially 2.15 Substantially 2.2Substantially 2.0 Substantially 1.95 Substantially 2.0 Substantially 1.8Substantially 1.75 Substantially 1.8 Substantially 1.6 Substantially1.55 Substantially 1.6 Substantially 1.4 Substantially 1.35Substantially 1.4 Substantially 1.23 Substantially 1.2 Substantially 1.2Substantially 0.9 Substantially 0.85 Substantially 1.0 Substantially0.75 Substantially 0.7 Substantially 0.8 Substantially 0.55Substantially 0.55 Substantially 0.6 Substantially 0.5 Substantially 0.5

The exemplary process described in FIG. 1 produces a fruit product thatis plump and substantially similar in size and shape to the originalfruit piece, i.e., a well-defined fruit product. A fruit piece is aportion of a fruit, up to and including the whole fruit. Moreover, theproduced fruit product maintains the characteristic flavor of theoriginal fruit, without the need to have juice “added back” to the fruitduring the process of infusion. In addition, because the amount of juiceextracted into the infusion liquid during the process of infusion iscontrolled, the integrity of the infusion liquid is not compromised. Theintegrity of the infusion liquid is compromised when the entire amountof infusion liquid cannot be processed for re-use in subsequent batchesof fruit or in subsequent stages of the current batch of fruit. In otherwords, some amount of the infusion liquid, including the entire amountof infusion liquid, must be discarded as a waste product. The infusionliquid must be discarded as a waste product because, ultimately, thejuice content of the infusion liquid equals or exceeds the juice contentof the fruit. As a result, net extraction cannot occur, i.e., juicecannot be extracted from the fruit during the process of infusion.

FIGS. 2 a through 2 c show an exemplary apparatus for implementingvarious embodiments of the invention. In particular, FIG. 2 a shows aside view of the exemplary apparatus, FIG. 2 b shows a top view of theexemplary apparatus, and FIG. 2 c shows a partial top view of theexemplary apparatus. The apparatus, referred to generally as tank 200,is mounted within structural framework 20. Tank 200 is composed ofsidewall 205, top opening 210, bottom walls 215, and bottom opening 220.Bottom walls 215 slope downward at a 15° angle toward bottom opening 220to form a substantially frusto-conical shaped bottom. In one embodimentof the invention for processing 6500 pound batches of fruit, sidewall205 is 30 inches high, top opening 210 is 14 feet in diameter, andbottom opening 220 is 12 inches in diameter.

Tank 200 also includes spray ring 225, which may be affixed to theinside surface of sidewall 205. Spray ring 225 is connected, via flowpanel valve 230, to a flow panel (not shown). Spray ring 225 may beaffixed to the inside surface of tank 200 substantially near top opening210. In the embodiment of the invention for processing 6500 poundbatches of fruit, spray ring 225 is a one and one-half inch diameterpipe perforated along its circumference with one quarter inch holes.

Tank 200 further includes stirring arm 235, spray bar 240, andextraction screen 245. Stirring arm 235 is connected via shaft 250 tostirring drive 255. Stirring drive 255, which may be mounted toframework 20, slowly rotates stirring arm 235. In one embodiment of theinvention, stirring arm 235 is configured as four sets of three bars-twoparallel, horizontal bars connected to each other via a perpendicular,vertical bar. As shown in FIG. 2 a, the three bars form an “I” with anelongated top and bottom. In addition, as shown in FIG. 2 b, stirringarm 235 crisscrosses tank 200.

Spray bar 240 is connected to shaft 250, above stirring arm 235. It isalso connected to spray bar supply pipe 260. In one embodiment of theinvention, viewed best in FIG. 2 c, spray bar 240 is configured as fourangled arms extending from a center support. In addition, spray bar 240crisscrosses tank 200. In the embodiment of the invention for processing6500 pound batches of fruit, spray bar 240 is a one and one-half inchdiameter pipe perforated along its underside with one half inch holes.

Extraction screen 245, which may be affixed to the top surface of bottom215, covers tank outlet 265. Extraction screen 245 prevents the drainageof fruit from tank 200 when, for example, juice (i.e., extraction liquidafter completion of the extraction process) is drained from tank 200through tank outlet 265. Extraction screen 245 may cover the entire topsurface, or only a portion of the top surface, of bottom 215. In theembodiment of the invention for processing 6500 pound batches of fruit,tank outlet 265 is 4 inches in diameter.

Tank outlet 265 connects, ultimately, with two outlet pipes, infusionliquid outlet pipe 270 and juice outlet pipe 275. These two outlet pipesconnect, via valves, to spray bar supply pipe 260.

Tank 200 has one other outlet, fruit outlet pipe 280. Fruit outlet pipe280 is connected, via a valve, to bottom opening 220. In one embodiment,discussed below, the infused fruit is floated out of tank 200 via fruitoutlet pipe 280.

Tank 200 has four inlets. The first inlet, discussed above, is flowpanel valve 230. In one embodiment, discussed below, the extractionliquid and the first infusion liquid enter tank 200 via flow panel valve230. The second inlet, also discussed above, is spray bar supply pipe260. Spray bar supply pipe 260 is connected to infusion pump 285. Duringinfusion, infusion pump 285 re-circulates infusion liquid, taken fromtank 200 via tank outlet 265, to the top of tank 200, through spray barsupply pipe 260 and spray bar 240. Spray bar supply pipe 260 is alsoconnected, via valves, to the third inlet, infusion liquid inlet pipe290. In one embodiment, discussed below, the second infusion liquidenters tank 200 via infusion liquid inlet pipe 290. The fourth inlet,also connected to spray bar supply pipe 260, via valves, is cleaningwater inlet pipe 295. Water for cleaning tank 200 enters tank 200 viacleaning water inlet pipe 295.

FIG. 3 shows an exemplary process for implementing various embodimentsof the invention using tank 200. For ease of explanation, a 6500 poundbatch of cranberries will be processed in tank 200.

The process begins at step 300, in which the cranberries are preparedfor extraction and infusion (discussed below). The process continues atstep 305, in which substantially half the water needed for extraction isadded to tank 200, via flow panel valve 230, through spray ring 225. Theamount of water needed for extraction depends on, among other factors,the amount of juice to be extracted from the fruit. For example, 840gallons of water are needed to extract 50% of the juice from the 6500pound batch of cranberries. The temperature of the water should be 135°F.

At step 310, stirring arm 235 is activated, causing the water in tank200 to gently circulate. The rotation speed of stirring arm 235 isdependent upon the fruit being processed. For example, stirring arm 235rotates more slowly for tender fruit, such as strawberries. In addition,stirring arm 235 helps keep the cranberries beneath the surface of theextraction liquid and, thereby, in more or less continuous contact withthe extraction liquid. The process continues at step 315, in which thecranberries are added to the water. The gently circulating watercushions the entry of the cranberries into the water in tank 200. Atstep 320, the remainder of the water needed for extraction (also at atemperature of 135° F.) is added, in the same manner as before, to thegently circulating mixture of water and cranberries already in tank 200.Once again, the gently circulating mixture cushions the cranberries fromthe entry of the water into tank 200.

The time for extraction of the juice from a fruit varies according tonumerous factors, e.g., the type of fruit, the ratio of fruit toextraction liquid, the ratio of water temperature to fruit temperature,etc. In regard to water temperature ratio, for example, if thetemperature of the water is too cold in relation to the temperature ofthe fruit, the extraction process takes a longer amount of time.However, if the temperature of the water is too high in relation to thetemperature of the fruit, the fruit's pectin is extracted from thefruit. The removal of the fruit's pectin during extraction detrimentallyaffects the ultimate quality of the fruit product.

The process now continues at step 325, in which substantially all of thejuice is drained from tank 200 via extraction screen 245 (which preventsthe fruit from leaving with the juice) through tank outlet 265. For the6500 pound batch of cranberries, 25 gallons of juice remain in tank200—enough to keep the cranberries partially fluid. The juice is thende-pectinized, filtered, and evaporated to a BRIX of 50 (not shown).

At step 330, tank 200 is charged with an infusion liquid via flow panelvalve 230 through spray ring 225. The infusion liquid has been processedfor re-use from a prior batch of cranberries (discussed below). Asdiscussed above, the formulation of the infusion liquid, e.g. its BRIXand fruit acid content, is based on, among other factors, the amount ofjuice desired in the fruit product. For example, the infusion liquid mayhave a BRIX of substantially 70 and a fruit acid content ofsubstantially 1.2%. If 50% of the juice has been extracted from the 6500pound batch of cranberries, then the resultant fruit product will have afruit acid content of substantially 1.2%.

In order to allow substantial contact of the fruit with the infusionliquid, the ratio of fruit to infusion liquid in tank 200 is 1 partfruit to 4 parts infusion liquid, by weight. Thus, for the 6500 poundbatch of cranberries, tank 200 would be charged with 2200 gallons ofinfusion liquid. The 1:4 ratio allows the fruit to “float” in theinfusion liquid. In addition, the 1:4 ratio minimizes the amount of timeneeded to infuse the fruit. The temperature of the mixture of fruit andinfusion liquid is between 85° F. and 95° F.

At step 335, stirring arm 235 is activated, gently circulating themixture of cranberries and infusion liquid. At this point in theprocess, the density of the cranberries is lighter than the density ofthe infusion liquid. Thus, the cranberries will float on the surface ofthe infusion liquid. Stirring arm 235 helps keep the cranberries beneaththe surface of the infusion liquid and, thereby, in more or lesscontinuous contact with the infusion liquid.

In addition, at step 340, spray bar 240 is activated. Spray bar 240sprays a mist of the infusion liquid over the top of the mixture in tank200. In turn, the mist gently keeps the cranberries beneath the surfaceof the infusion liquid. The use of spray bar 240 in tank 200 eliminatesthe need for an infusion screen in tank 200. Typically, an infusionscreen would be placed near the surface of the infusion liquid, in aneffort to keep the fruit beneath the surface of the infusion liquid.When using an infusion screen, the fruit will press against theunderside of the screen, thereby damaging the fruit. The gentle mistfrom spray bar 240 does not damage the fruit.

At step 345, spray bar 240 is de-activated. At this point in theprocess, the cranberries are fluidized, i.e., the density of thecranberries now equals the density of the infusion liquid. Accordingly,the cranberries no longer float on the surface of the infusion liquid.At step 350, stirring arm 235 is de-activated. At this point in theprocess, the BRIX of the cranberries is substantially the same as theBRIX of the infusion liquid. A periodic test of the BRIX of the infusionliquid and the fruit helps determine when the fruit and the infusionliquid are at equilibrium, i.e., the BRIX of the fruit equals the BRIXof the infusion liquid. At step 355, substantially all of the infusionliquid is drained from tank 200 via tank outlet 265. For the 6500 poundbatch of cranberries, 200 gallons of the infusion liquid remains in tank200, enough to keep the cranberries partially fluid.

At step 360, the cranberries are floated out of tank 200 via fruitoutlet pipe 280. Because the cranberries are a fluid mass, thecranberries remain intact as they float out of tank 200. At step 365,the cranberries are dried. For example, a 10-module belt dryer may beused to dry the cranberries. Prior to packaging, the cranberries may besprayed with an oil, e.g., a vegetable oil (not shown).

In an alternate embodiment of the invention, the infusion process occursin stages. For example, as shown in FIG. 4, the infusion process mayoccur in two stages. As in the exemplary process shown in FIG. 3, forease of explanation, a 6500 pound batch of cranberries will be processedin tank 200.

The process begins at step 400, in which tank 200 (containing a mixtureof juice and cranberries, similar to FIG. 3, step 325) is charged with afirst infusion liquid via flow panel valve 230 through spray ring 225.The first infusion liquid has been processed for re-use from the secondinfusion liquid drained from tank 200 during the processing of a priorbatch of cranberries (discussed below). As discussed above, theformulation of the infusion liquid, e.g. its BRIX and fruit acidcontent, is based on, among other factors, the amount of juice desiredin the fruit product. For example, the first infusion liquid may have aBRIX between 52 and 58 and a fruit acid content of substantially 1.2%.If the second infusion liquid has a BRIX of substantially 70 and a fruitacid content of substantially 1.2%, and 50% of the juice has beenextracted from the 6500 pound batch of cranberries, then the resultantfruit product, after the process of infusion is complete, will have afruit acid content of substantially 1.2%.

As in the exemplary process shown in FIG. 3, in order to allowsubstantial contact of the fruit with the first infusion liquid, theratio of fruit to first infusion liquid in tank 200 is 1 part fruit to 4parts first infusion liquid, by weight. Thus, for the 6500 pound batchof cranberries, tank 200 would be charged with 2200 gallons of the firstinfusion liquid. The temperature of the mixture of fruit and firstinfusion liquid is between 85° F. and 95° F.

At step 405, stirring arm 235 is activated, gently circulating themixture of cranberries and first infusion liquid. As discussed above, atthis point in the process, the density of the cranberries is lighterthan the density of the first infusion liquid. Thus, the cranberrieswill float on the surface of the first infusion liquid. Stirring arm 235helps keep the cranberries beneath the surface of the first infusionliquid and, thereby, in more or less continuous contact with the firstinfusion liquid.

In addition, at step 410, spray bar 240 is activated. Spray bar 240sprays a mist of the first infusion liquid over the top of the mixturein tank 200. In turn, the mist gently keeps the cranberries beneath thesurface of the first infusion liquid. At step 415, spray bar 240 isde-activated. At this point in the process, the cranberries arefluidized, i.e., the density of the cranberries now equals the densityof the first infusion liquid. Accordingly, the cranberries no longerfloat on the surface of the first infusion liquid. At step 420, stirringarm 235 is de-activated.

In this exemplary embodiment, stirring arm 235 is de-activated (and step425 begun) prior to the cranberries reaching equilibrium with the firstinfusion liquid. Equilibrium occurs when the BRIX of the fruit equalsthe BRIX of the infusion liquid. The reason stirring arm 235 isde-activated now (and step 425 begun) is twofold-to optimize bothinfusion rates and production time.

The rate of infusion is dependent on a number of factors, e.g., the BRIXof the infusion liquid, the weight of the infusion liquid, the BRIX ofthe fruit, the weight of the fruit, etc. Thus, as the BRIX of the fruitincreases and, correspondingly, the BRIX of the infusion liquiddecreases, the rate of infusion decreases and, eventually, atequilibrium, reaches zero. Accordingly, in order to optimize bothproduction time and infusion rate, break-up bars 205 are de-activatedprior to equilibrium and, as discussed below, tank 200 is charged with asecond infusion liquid-one having a higher BRIX than the current BRIX ofthe first infusion liquid.

In other embodiments of the invention, stirring arm 235 may bede-activated when the fruit being infused is at equilibrium with thefirst infusion liquid. A periodic test of the BRIX of an infusion liquidand a fruit helps determine when a fruit and a infusion liquid are atequilibrium.

The process now continues at step 425, in which substantially all of thefirst infusion liquid is drained via tank outlet 265 from tank 200. Forthe 6500 pound batch of cranberries, 200 gallons of the first infusionliquid remains in tank 200—enough to keep the cranberries partiallyfluid. At step 430, tank 200 is charged with a second infusion liquidvia infusion inlet pipe 280. The second infusion liquid is recycled fromthe first infusion liquid drained from tank 200 during the processing ofeither the current or prior batch of cranberries. As discussed above,the formulation of the infusion liquid, e.g. its BRIX and fruit acidcontent, is based on, among other factors, the amount of juice desiredin the fruit product. For example, the second infusion liquid may have aBRIX of substantially 70 and a fruit acid content of substantially 1.2%.If the first infusion liquid has a BRIX between 52 and 58 and a fruitacid content of substantially 1.2%, and 50% of the juice has beenextracted from the 6500 pound batch of cranberries, then the resultantfruit product will have a fruit acid content of 1.2%.

At step 435, stirring arm 235 is activated, gently circulating themixture of cranberries and second infusion liquid and, thereby, keepingthe cranberries in more or less continuous contact with the secondinfusion liquid. As before, the ratio of fruit to second infusion liquidis 1 part fruit to 4 parts second infusion liquid, by weight. Thus, forthe 6500 pound batch of cranberries, tank 200 would be charged with 2000gallons of the second infusion liquid. The first infusion liquidremaining in tank 200 (200 gallons) from step 425 accounts for thedifference between the amount of first infusion liquid used in step 400(2200 gallons) and amount of second infusion liquid used in step 430(2000 gallons). The temperature of the mixture of fruit and secondinfusion liquid is between 95° F. and 105° F.

At step 440, stirring arm 235 is de-activated. At this point in theprocess, the BRIX of the cranberries is substantially the same as theBRIX of the second infusion liquid. As discussed above, a periodic testof the BRIX of an infusion liquid and a fruit helps determine when afruit and an infusion liquid are at equilibrium, i.e., the BRIX of thefruit equals the BRIX of the infusion liquid. In the example discussed,in which the first infusion liquid has a BRIX between 52 and 58 and thesecond infusion liquid has a BRIX of substantially 70, the BRIX at whichequilibrium is reached is between 52 and 58.

At step 445, substantially all of the second infusion liquid is drainedfrom tank 200 via tank outlet 265. For the 6500 pound batch ofcranberries, 200 gallons of the second infusion liquid remains in tank200, enough to keep the cranberries partially fluid. As in the exemplaryprocess shown in FIG. 3, the cranberries are then floated out of tank200 via fruit outlet pipe 280 (not shown). As discussed above, becausethe cranberries are a fluid mass, the cranberries remain intact as theyfloat out of tank 200. The cranberries are then dried and, prior topackaging, the cranberries may be sprayed with an oil, e.g., a vegetableoil (not shown).

As noted above, the entire amount of infusion liquid used in the variousembodiments of the invention is prepared for re-use. For example, in theexemplary process shown in FIG. 3, the entire amount of the drainedinfusion liquid is prepared for re-use in a subsequent batch ofcranberries. In the exemplary process shown in FIG. 4, the entire amountof the drained first infusion liquid is prepared for re-use as thesecond infusion liquid in the processing of the current (or subsequent)batch of cranberries. In addition, the entire amount of the drainedsecond infusion liquid is ready for re-use, without processing, as thefirst infusion liquid in the processing of a subsequent batch ofcranberries. In the example discussed, in which the BRIX of the firstinfusion is between 52 and 58 and the BRIX of the second infusion liquidis substantially 70, the BRIX of the drained second infusion liquid isbetween 52 and 58, the BRIX level needed for the first infusion liquid.

In an exemplary process for processing the entire amount of infusionliquid for re-use, the infusion liquid is evaporated to a particularBRIX level, e.g., from a BRIX between 30 and 40 to a BRIX between 57 and63. Then, sugar is added to the infusion liquid until the BRIX reachesthe level needed for infusion, e.g., a BRIX of 70. The addition of thesugar also decreases the acid content of the infusion liquid.

In an alternate embodiment of the invention, the dried fruit product maycomprise a flavoring, or flavorings, different from the flavoring of theinfused fruit, e.g., a cranberry fruit product may contain orangeflavoring, or strawberry flavoring, or apricot flavoring, or peachflavoring, etc.

The process for preparing fruit for use in the method and apparatus ofthe invention depends, among other factors, on the fruit being processedand the desired fruit product. An exemplary process for preparingcranberries, for example, includes washing and freezing the cranberries,usually to a temperature less than 0 F. Then, the cranberries areinspected, sorted by size, and sliced, which results in cranberrypieces. A cranberry piece is a portion of a cranberry, up to andincluding the whole cranberry. During slicing, the cranberries aresprayed with water, which causes the cranberries to partially thaw to atemperature between 26° F. and 32° F. Last, the seeds are removed fromthe cranberry pieces.

Although various exemplary embodiments of the invention have beendisclosed, it should be apparent to those skilled in the art thatvarious changes and modifications can be made which will achieve some ofthe advantages of the invention without departing from the true scope ofthe invention. These and other obvious modifications are intended to becovered by the appended claims.

1. A cranberry fruit product produced from a cranberry, the cranberryincluding soluble fruit components, the cranberry fruit productcomprising: a well-defined cranberry piece produced by extraction fromthe cranberry of a desired amount of the soluble fruit components, suchamount being in the range from substantially 35% to substantially 80% byweight, and infusion of sugar into the cranberry under conditions so asto retain at least 35% of the soluble fruit components in the cranberryand so that the cranberry fruit product produced mimics the appearanceand taste of the cranberry.